Thai Yellow Fish Curry

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Thinly slice the brown onion. Very finely chop the kaffir lime leaves. Roughly chop the Asian greens. Slice the lime (see ingredients list) into wedges. Cut the white fish fillets into 2cm pieces.

TIP: Kaffir lime leaves have a fibrous texture so make sure you chop them very finely.

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add a drizzle more olive oil and the ginger, garlic and yellow curry paste and cook until fragrant, 1-2 minutes.

Add the coconut cream, soy sauce, water (for the curry), kaffir lime leaves and Asian greens to the frying pan and bring to a simmer.

Add the fish to the curry and stir to combine. Cover with a lid or foil and cook until the fish is just cooked through, 4-5 minutes.

TIP: The fish is cooked through when it turns from translucent to white.